Nankhatai (Indian shortbread cookies) – There’s nothing better than melt-in-your-mouth shortbread cookies for your afternoon tea. A hint of cardamom and nutmeg imparts a new level of flavor to these eggless favorites.
Well, this is my first ever cookie recipe on the blog. I just can’t believe I haven’t shared a single cookie recipe with you all these years. Of course, I do love cookies. And I do bake them very often. So, one of my recipe goals this year is going to be sharing more cookie recipes.
Let’s start with this Indian style shortbread cookies also called nankhatai.
So tell me, what makes shortbread cookies so unique and delicious? Yes, the buttery melt-in-your-mouth texture. The one and only factor that makes it standout from the rest of the pack. Honestly, these are my most favorite kind of cookies. Besides, these are easy to make too.
As I mentioned, butter is one of the key ingredients in this nankhatai recipe. You’ll need to beat butter along with powdered (icing) sugar. Again, the powdered sugar also contributes to the soft texture of these cookies. If you don’t have powdered sugar on hand, quickly whiz some white sugar in the blender to make sugar powder.
The next part is adding in the rest of the ingredients- flour, semolina, baking soda and a pinch of salt. And of course, the “must” ingredients of all Indian style cookies – spices. Ground cardamom and ground nutmeg for making cookies that taste incredible. You can either sift them directly into the butter mixture or into another bowl. Whichever method you choose, you’ll need to fold in the flour into the butter mixture. Remember the keywords here are “fold in” and “gentle”. No vigorous mixing or kneading. And that’s the secret to very delicate shortbread cookies.
Now you’ll have a kind of crumbly mixture. Next up, you’ll need to bring the mixture together to form a soft dough. I had to add a couple of tablespoons of milk to achieve the right consistency.
I think you have also noticed the title of this post – nankhatai 2 ways. Apart from the traditional cookies, I also made a chocolate version. Don’t you love chocolate? We’re talking about chocolate shortbread cookies here. Just divine! A few tablespoons of cocoa powder to half of the dough. Add a tablespoon of milk to make the dough soft.
Finally, shape small or large cookies. Bake and enjoy with a cup of chai.
Like this nankhatai recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Enjoy exclusive recipe videos on YouTube. Don’t forget to check out the healthier version of Indian style crackers: